Food heaven South Tyrol

And if you want to try it out at home, here’s our senior manager’s favourite dish.

Plentene Kas-Speckknödel (bacon and cheese dumplings made of buckwheat flour)

Ingredients for 4 

  • 150 g South Tyrolean “Speck” (bacon), diced
  • 400 g buckwheat flour
  • 10 g wheat flour
  • 150 ml water
  • 2 eggs
  • 100 g leek
  • 150 g chives
  • 15 g parsley
  • 80 g South Tyrolean mountain cheese
  • salt
  • melted butter
  • coleslaw
  • parsley, finely minced


Cut the mountain cheese in dices (the size of a nut). Finely chop the leek, chives and parsly. Mix both flour types in a bowl. Add water, eggs, leek, chives, parsley, bacon and salt. Allow to rest for 1 hour, then form small, longish dumplings. Press a dice of cheese in the centre of every dumpling and close carefully. Boil in salt water for 20 minutes. Serve with melted butter and parsley as decoration. Add coleslaw as a side dish.

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